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Cook Time 40 minutes
Ingredients Method

Ingredients
  

For the Moong Dal
  • 1/2 cup whole moong beans
  • 2 tablespoons oil
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons dhana-jeeru/coriander and cumin seeds powder
  • 1 tablespoon lemon juice
  • 3 tablespoons jaggery
  • a pinch of asafetida
  • one spring curry leaves
  • salt to taste
  • chopped coriander to garnish
  • 5 cups water
For the Dhokli
  • 1/2 cup atta/whole wheat flour
  • 2-3 tablespoons besan/chickpea flour optional, can be replaced with whole wheat flour
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon sesame seeds
  • ghee to smear between the dhokli layers
  • 1 tablespoon oil
  • salt to taste
  • water enough to knead a semi stiff dough

Method
 

  1. Wash and coal the moong beans overnight.
  2. Pressure cook the beans until completely cooked. If soaked overnight this should take 3 whistles.
  3. While the moong beans are cooking prepare to knead the Dhokli dough.
  4. In a mixing bowl bring all the ingredients of Dhokli together, add enough water to knead a semi-stiff dough. Let the dough rest for 15 minutes.
  5. After 15 minutes, make small small lemon (puri) sized dough balls.
  6. Transfer the cooked moong beans in a large, heavy bottom saucepan. Add 5 cups of water. Add salt, turmeric powder, coriander-cumin seeds powder and allow the dal to simmer on a gentle heat.
  7. As the dal simmers, begin rolling the dhokli.
  8. Roll a small puri/ 3 inch disc, apply a light layer of ghee, turn it into half (semi-circle) again apply some ghee and fold it in to a triangle. Close the edges and give it a gentle roll to widen the triangle a bit. Repeat this process with rest of the dough balls. A
  9. As you keep rolling the dhokli, go on dropping them in the simmering moong dal.
  10. Take care not to over crowd the mix. If you feel the dhoklis are enough you may stop adding them . It might be the case when not the entire dough would be used.
  11. The air trapped between the folds of the dhokli will make it puff up. The dal mix has to keep boiling gently.
  12. As the Moong dal dhokli cooks, add the jaggery.
  13. Prepare the tempering by heating oil in a small wok/vaghariyu, add cumin seeds, asafetida. Once the cumin seeds sizzle add the chili powder and immediate pour the tempering over the dal.
  14. Add curry leaves. Just when the dhokli feels cooked add the lemon juice.
  15. Balance the flavors as per you taste.
  16. Once the flavors become well pronounced turn off the flame.
  17. Add coriander leaves.
  18. Serve the moong dal dhokli with a salad and raita. Rice if you desire.